Combine the beetroot and stock in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and keep at a gentle simmer.

Heat half the oil in a large saucepan over medium heat. Add the sausage and cook, stirring and breaking up with a wooden spoon, for 5 minutes or until sausage is brown all over. Use a slotted spoon to transfer to a bowl.

Heat remaining oil in the pan. Add the fennel and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Add the rice and stir for 2 minutes or until the grains appear slightly glassy. Add the wine to the rice and stir continuously with a wooden spoon until the liquid is completely absorbed. Add 1/2 cup (125ml) of the beetroot mixture and stir until liquid is completely absorbed. Continue adding the stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Remove from heat and stir in the sausage, spinach and parmesan. Season with salt and pepper. Serve immediately.

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